Matchstick Potatoes

Name: Matchstick Potatoes
Cook time: 20 min
Total time: 50 min
Yield: Makes 6 servings
Ingredients: 2 large russet (baking) potatoes (1 1/2 lb total); About 6 cups vegetable oil; a food processor fitted with fine (2-mm) julienne disk or a mandoline fitted with julienne cutter; a deep-fat thermometer

September 21, 2004

Pommes allumettes

There are two temptations in this recipe that you need to resist: Do not use a small pot for frying the potatoes — the oil will bubble up and overflow, which is extremely dangerous. And do not try to cook the potatoes in fewer than 6 batches or they won't get crisp enough. Because the timing for this menu can be complicated, we recommend that you make the potatoes ahead. They are just as delicious at room temperature as they are when hot.

Cooks' notes:

Raw julienne potatoes can chill in water in refrigerator up to 4 hours. Potatoes can be fried and salted 6 hours ahead and kept, uncovered, at room temperature.

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